Food Truck En Venta, Food Trucks: From Fad to Fixture


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Food Truck En Venta – America’s latest food hobby is really not so new. Return to your childhood summer when the only thing that can break a baseball game or a billiard party in addition to a mother’s voice is a sweet siren call from an ice cream truck that rolls into your neighborhood. Take that picture – except changing kids with business professionals and changing ice cream makers for gourmet chefs – and you have a food truck, coming to a city near you … if they haven’t arrived.

Growing up in Morocco, Yassir Raouli probably never heard the melody of an ice cream truck. But after trying several businesses in New York City – the waiting table, running a nightclub and opening an online clothing store – Raouli came up with an idea, Bistro Truck, which can take him to retirement.”I do research, and I want to start a restaurant. I always want to have my own place,” he said. “What makes sense is a food truck.”

Food Truck En Venta

If you are still not found, the food truck is exactly what it says. All restaurants, from the kitchen to the cash register, are independent in trucks or vans. Food truck owners, who often act as chefs, direct their restaurants to people rather than letting people come to them. From there you start to see the difference.
There are food trucks that only serve lunch crowds, and others only for dinner; some do both. A number of food trucks are nomadic, post locations worth one week on sites like Twitter and Facebook and make it dependent on their customers’ internet knowledge to guide them to their current location. Others, such as the Raouli operation, are parked every day in the same place in the same neighborhood.
The emphasis is on the quality of food that determines the current wave of food trucks. Aside from respectable ice cream men, people have been eating street food in the United States for decades – on hot dog carts in Chicago or bad boys in Boston. But over the past few years customers across the country have enjoyed various gastronomic choices. Los Angeles has a halal taco truck (Takosher). The Krave Kronic Grill serves South American food four days a week in downtown Austin, Texas. And, not surprisingly, in Portland, Ore. The owner pushed the politically correct boundary with Kim Jong Grillin, a Korean BBQ food truck named after the controversial North Korean dictator.
“I think we are somewhat revolutionary,” Raouli said of the Bistro Truck menu, whose special items are served like cold watermelon soup, kofta kebabs, and cotta panna cotta strawberries. “We are one of the first to offer gourmet food.”
Whether Raouli pioneered the gourmet food truck revolution might be debatable, but the success of his Bistro Truck is definitely not. At the end of August 2010, on the anniversary of its opening year, Bistro Truck was named one of the five finalists for New York City’s annual Vendy Awards, a food truck competition whose name is strange to deny the competitive seriousness of the event.
Bistro Truck candidacy must give this business much-needed fame that can offset the obstacles facing food trucks. For example, in traditional restaurants, any accident can be reduced by dessert or a cocktail at home. However, food truck owners are often limited to first impressions. Customers line up, order their food, make payments, take their food and leave. There is so little time to interact with customers so vendors must nail down the experience to ensure repeat business and positive word of mouth.
On the other hand, there is an advantage of intimacy. “We cook everything in front of people, so we have one-on-one interactions with customers – better than what we will have in restaurants,” said Raouli.
That was the exact reason. The tariff “Freddy” Zeidaies – Vendy’s finalist three times and this year’s Vendy Cup winner – went into this business. He had previous experience of having a brick-and-mortar restaurant, which produced a solid business but made it unfulfilled.

“I decided I didn’t want to do it again,” Zeidaies said. “That’s not fun. It’s not me. All I want is to be around people, not just in the kitchen.”

So almost nine years ago Zeidaies rediscovered himself as “King Falafel & Shawarma.” He began paying rent to the parking meter rather than the landlord. Zeidaies faithfully placed the King of Falafel food truck at the same intersection in the Astoria community in Queens, which serves Middle Eastern cuisine. Zeidaies was far more satisfied with his street operations. “I like it when they give me a thumbs up,” he said, but he also warned traditional restaurant owners of getting into the food truck business.

Asked whether traditional restaurant expertise was translated into food trucks, Zeidaies said not necessarily. “I think it’s very similar, but not now,” he said. “I used to have good hair; I’m healthy. Now my knees hurt and I’m tired at the end of the day. In restaurants, if you don’t want to come in, you have employees or managers who can take over. You can contact the agency and they will send you sous chef. But not in street restaurants. ”

In addition, the initial challenge of finding a parking space though, food truck sellers must deal with natural elements. “You have to go out in hot weather, cold weather,” Zeidaies continued, which might explain why food trucks are booming in climate-friendly places like Southern California.

Elements are only part of the difficulty. Gay Hughes, the owner of the Original Mobile Tea Truck, which has been running in the suburbs of Boston for years, actually sold his truck in May 2010 and now operates the Mobile Tea Shoppe that was successfully expanded, a kiosk he founded in the farmers market and craft shows.

About operating the truck, Hughes said, “Every city has its own complex set of legalities. I often set up on the National Park site because it is easier to deal with the Federal government than local agents – who should say everything.” Hughes also noted the severe physical demands of the job. “All up and down, bending and lifting … Frankly, it’s quite difficult on my body.”

There are also tight places to compete. “You have about eight feet of space, and everyone has to have a station,” Zeidaies said, explaining that the truck had one person watching the grill, one cooking rice, the other preparing the sauce and the fourth person covering everything else (cash register, packing food, etc.). Limited space also affects initial preparation work.

“By truck, you have to find a parking space, and then you have to prepare all your food once you get there,” said Raouli from Bistro Truck. “It takes about one hour to one and a half hours after you find your place.”

Images made by Zeidaies and Raouli can scare interested restaurant owners. Or, maybe, they want to limit their competition, because they both agree that food trucks, unlike other modes, will remain strong, though unconventional, in the restaurant industry.

“The food truck business, if you do it well, you will be very successful,” Raouli said. “We live in a city where you have strong criticism, and the hopes of many people. The best will be here for a long time and the weakest will disappear before they find out.”

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